Parmigiana di Melanzane with mushrooms
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I’ve never made a secret of the fact that I like comfort food. Why wouldn’t you? But I know that most comfort foods aren’t always the healthiest things to eat with all the carbs, cream and cheese they mostly contain. As this whole low-carb thing has taken over the world, I was thinking the other day if there are really any low-carb, vegetarian options out there? That’s when I remembered my old favourite, Parmigiana di Melanzane.
I’m not usually the biggest aubergine fan but I do like it layered with rich tomato sauce topped with lots of cheese and so decided to zshoosh it up a little by adding a lot of herbs and mushrooms to the tomato sauce. The end result was the most delicious, comforting bake which was the perfect light comfort food. Something I need more and more now that we’re moving swiftly into Autumn. If you’re not eating low-carb, you could serve this with some good crusty bread but I served it with a green salad dressed in a zesty lemon vinaigrette and it was just delicious.
Aubergine, tomato & mushroom bake
Ingredients
- 3 large aubergine sliced into 1cm slices
- 150 g mozzarella
- 100 g Parmesan/Pecorino grated
for the sauce
- 1 red onion finely choppes
- 2 garlic cloves finely chopped
- 250 g mushrooms sliced (I used portobellini/chestnut)
- 2 x 400g cans chopped tomatoes / 500g cherry tomatoes halved
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary finely chopped
- 1 tablespoon fresh basil finely chopped
- salt & pepper to taste
Instructions
- Brush the aubergine slices with olive oil and grill in a hot griddle pan for 1-2 minutes per side. Set aside.
- Pre-heat the oven to 200°c.
- To make the sauce, sauté the onion in a saucepan in a splash of oil until soft and translucent.
- Add the garlic and mushrooms and fry until the mushrooms are golden brown.
- Add the remaining ingredients and allow to simmer for 10 minutes until the sauce has reduced slightly.
- To assemble the bake, layer the grilled aubergine with the sauce and cheese in an oven-proof dish, reserving some of the mozzarella to finish the bake off with.
- Place the dish in the oven and allow to bake for 15-20 minutes until the cheese is melted and golden.
- Remove from the oven and allow to cool for 5 minutes, then serve with salad/bread of your choice.
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[…] Melanzane, oftewel auberginerolletjes met tomaat en Parmesan uit de oven. Dat ziet er toch heerlijk uit of […]
[…] recipe is courtesy of Simply Delicious by Alida […]
[…] recipe is courtesy of Simply Delicious by Alida […]
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Lovely – I did change the ratio (serving for 2: 3 aubergine, 400g mushroom, 1 can tom, 100g cherry tom) To reduce the fat I used a combination of cottage cheese and a little grated cheese. Super tasty! Will make it again.
Was really delicious, I served mine with veg and crusty bread. My husband loved it. Would like to know what the calorie count is? Will definitely cook it again
This is a fabulous dish but I wish there was a carb count on it
This recipe is just lovely! I added some pine-nuts and served with a simple cos lettuce salad and fresh bread. And then poof! Gone! (just like that)
Yum! So happy to hear that you loved it.
I like the recipe. How long can I store it in the fridge/freezer ?
I’m looking for a good healthy comfort food and I think I found one.
I’ve never frozen this but I suppose you could freeze it unbaked up to 1 month. In the fridge this should last up to 5 days.
This sounds delicious, but what kind of mozzarella do I need? Is it a ball, or the firm kind that’s in a block and can be grated?
You could use either. I used the firmer kind but fresh mozzarella would be just as good.
Made this last night, it came out fantastic! I used nice italian buffalo mozzarella and parmesan cheese and it came out really really good. My only critique would be that cutting eggplant in 1cm slices is a bit on the thick size, 0.5 cm would probably be better. Overall, a great recipe!
I’m so glad you liked it. You can definitely slice the eggplant into thinner rounds, I just like the chunkiness of them at 1cm. 🙂
Quick question, is it 2 400g cans chopped tomatoes AND 500g cherry tomatoes, or is it one or the other?
No, one or the other. 🙂
Going to make this for the second time. Really really yummy recipe which both my husband and I thought was a wonderful mix of flavours and textures.
Oh it is just delicious,
made a small amount yesterday,
Today am making it again
l hope to freeze some.
Don’t know if it will work or not,
But here goes.
I think this is the best recipe. My family adored this. And it was delicious. Thanks for sharing such a nice recipe. I featured your recipe on my blog, so you can check it. It’s in Turkish but I put a link.
Have nice day!
http://niluferustuner.blogspot.com.tr/2015/09/patlcan-musakkann-yerine-alternatif.html
More than 5 star!!!!!
I love eggplant parm, and this looks like a simple but delicious recipe! One thing, I’ve always sprinkled the raw slices with salt and put them in a colander to drain the excess liquid, making for a firmer texture. Is that not necessary in this recipe?
I never do this as I find it an unnecessary step. If you prefer to do it though, simply do it before you fry the slices.
I am really not a fan of aubergine. However, since I am always looking for good vegetarian “banting” friendly meals – I am going to have to give this one a try for lunch! Awesome as always! xx